Tuesday, March 11, 2014
English Pea and Radish Salad
1 (16-oz.) package frozen petite green peas
1 cup very thinly sliced radishes
2 green onions, sliced (1⁄4 cup)
2 Tbsp. chopped fresh mint, plus a few sprigs for garnish
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
3⁄4 tsp. salt
1⁄4 tsp. freshly ground pepper
1. Fill a large bowl halfway with water and ice. Bring a medium saucepan filled with water to a boil. Add frozen peas, and cook 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Combine peas and next 3 ingredients in a bowl.
2. Whisk together olive oil and next 4 ingredients until well blended. Pour over peas; toss to coat. Let stand 15 minutes before serving. Garnish, if desired.
Makes: 8 servings
Hands-on Time: 10 min. Total Time: 30 min.
Recipe from Southern Living Around the Southern Table by Rebecca Lang (Oxmoor House, 2012)
(c) 2014 Rebecca Lang Cooks, LLC